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Egg Plant
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
178Calories
10 gProtein
21 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein9.8 g
Carbohydrates21 g
Fiber0 g
Sugars1.4 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium9781 mg
Potassium143 mg
Calcium70 mg
Iron2.4 mg
Magnesium16 mg
Phosphorus151 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate64 mcg
Choline151 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.
Egg Plant. Eemove pulp from egg plant and soak in cold water with 1 tablespoon of salt, 1 hour. Boil egg plant until tender; cut shell lengthwise; when egg plant is done mash fine, season with butter, pepper and salt, then fill the shell with the mixture, and put on top bread crumbs and bits of butter ; set in the oven to brown. Egg Plant. Remove the peel and cut in slices; place in cold salt water for half an hour. Dip each slice in a batter made with 1 egg well beaten, enough sweet milk and flour
Cook this with the app: pantry check, scaling, and the assistant.